Eggplant Lasagne (Vegetarian/Vegan/Low Carb)

Name: Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
Cuisine: American
Ingredients: 1 tsp Salt (for mushroom seasoning); 1 tbs Olive Oil; 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray); 600 mls tomato passata; 2 tsp Dried Mixed Herbs (for mushroom seasoning); 1 tbs Dried Oregano (for mushroom seasoning); 1 tsp Paprika (for mushroom seasoning); 1-2 tsp Paprika (for seasoning grilled vegetables); 1 tsp Pepper (for mushroom seasoning); 1-2 tsp Pepper (for seasoning grilled vegetables); 1 Large Eggplant (sliced lengthways); 1-2 tsp Salt (for seasoning grilled vegetables); 10 gms Fresh Basil Leaves; 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning); 1 Garlic Clove (crushed - for mushroom seasoning); 1/2 Medium Onion (finely chopped - for mushroom seasoning); 400 gms Button Mushrooms (processed); 60 gms Baby Spinach; 2 Zucchinis (sliced lengthways)

Nikki Alicia @cook_14579749

Melbourne, Australia

Approx 240 Calories per serve (Approx 30gms Carbs, 10gms Fat, 9gms Protein - based on Vegan version).
I baked half of this lasagne as Vegan, and the other half vegetarian. The Vegan version is much higher in carbs & much lower in protein due to the Vegan mozeralla VS real mozeralla).

Nikki Alicia @cook_14579749

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Ingredients

1 tspPepper (for mushroom seasoning)
Other
Spices
Produce
1 tbsOlive Oil
120 gmsMozeralla (I used Vegan mozeralla on 1/2 of the tray)
600 mlstomato passata
2 tspDried Mixed Herbs (for mushroom seasoning)
1 tbsDried Oregano (for mushroom seasoning)
1 tspPaprika (for mushroom seasoning)
1-2 tspPaprika (for seasoning grilled vegetables)
1Large Eggplant (sliced lengthways)
1-2 tspPepper (for seasoning grilled vegetables)
1 tspSalt (for mushroom seasoning)
1-2 tspSalt (for seasoning grilled vegetables)
10 gmsFresh Basil Leaves
1 tbsFresh Parsley (finely chopped - for mushroom seasoning)
1Garlic Clove (crushed - for mushroom seasoning)
1/2Medium Onion (finely chopped - for mushroom seasoning)
400 gmsButton Mushrooms (processed)
60 gmsBaby Spinach
2Zucchinis (sliced lengthways)

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Steps

1

Pre heat oven to 180 degrees Celsius. Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. Repeat on the other side.
2

I grilled the Eggplant and Zucchini over a charcoal BBQ however this step isn't necessary. You can assemble the lasagne using these vegetables uncooked.
3

Prepare the other ingredients as per the ingredients list.
4

In a large mixing bowl, combine the processed Mushrooms, onion, garlic, paprika, salt, pepper, dried oregano, mixed herbs & parsley. Mix thoroughly.
5

You can now assemble your Lasagne.
6

Layer the bottom of the tray with the Eggplant and continue layering with the zucchini, spinach, Mushroom mix and passata
7

On the top layer, cover the passata, top with mozeralla, fresh basil & place in the oven to bake for approx 45mins
8

Remove from oven and leave to sit for approx 10mins before serving.

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Cooksnaps

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Nikki Alicia @cook_14579749

on January 13, 2019 10:12

Melbourne, Australia

Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner.Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling.